Pumpkin Spice Pumpkin Cake

Another dairy-free cake. This one I adapted from Natasha’s Kitchen (http://natashaskitchen.com/2015/11/06/easy-pumpkin-cake-recipe/) and from Cooks Illustrated’s Pumpkin Cake with Cream Cheese Frosting. I liked Natasha’s recipe for the simplicity in the method and for the moisture in the cake. I added a teaspoon of lemon juice to increase the power of the baking soda and make the cake even lighter. But I preferred the pumpkin spice combination and the use of salt in the Cooks Illustrated’s version.

Ingredients:

 

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 3 large eggs, room temp
• 1 cup of vegetable oil
• 1 can (15 oz) of pumpkin puree (not pumpkin pie filling!)
• 1 teaspoon of lemon juice

Procedure:

 

1. Prepare pan and oven
   • Line a 9x13 inch pan with parchment paper.
   • Spray the paper with cooking spray.
   • Turn oven on to 350 F.
2. Mix Dry ingredients
   • Using a clean whisk, in a large bowl mix flour, sugar, baking soda, baking powder, salt, cinnamon, allspice, and ground ginger.
3. Mix Wet Ingredients
   • In a separate bowl lightly beat the eggs with the oil using the whisk.
   • Pour in the pumpkin puree and stir.
   • add the lemon juice.
4. Finish Batter and Bake
   • Mix the wet ingredients into the dry ingredients.
   • Pour batter into prepared pan spreading it evenly with a spatula.
   • Bake at 350F for approximately 35 minutes or until a toothpick inserted in the cake comes out fairly clean.
   • Serve warm as is.
   • You can also serve with a warm rum or bourbon sauce.
   • You can let the cake cool completely and frost it with cream cheese frosting.